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This crunchy Italian sausage and asparagus farfalle topped with burrata brings together beloved Italian tastes in an easy-to-make pasta meal. You'll love the mix of crunchy sausage bits, soft asparagus, and smooth burrata that makes a restaurant-worthy dish right at home.
This dish became my favorite when friends drop by unexpectedly. Everyone's always wowed by the burrata, but it's actually so easy I can make it while chatting away with guests.
Ingredients
- Farfalle pasta: Great for grabbing all those tasty sausage pieces and sauce
- Italian sausage: Adds rich taste and hearty protein - go with mild or spicy based on what you like
- Sweet onion: Brings a touch of sweetness that works well with the meat
- Fresh garlic cloves: Adds amazing smell and taste - don't use the bottled stuff
- Asparagus: Gives a fresh spring feel and good nutrients - pick medium-sized spears
- Starchy pasta water: The magic element that helps create a smooth sauce
- Parmesan cheese: Gives a salty kick and thickens the sauce
- Burrata cheese: Makes everything extra rich and creamy - get it fresh for the best results
- Crushed red pepper flakes: Let everyone add their own heat level
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water bubbling hot and throw in a big spoonful of salt. Cook your farfalle until it's still slightly firm, around 10 minutes or what your package says. It'll keep cooking in the sauce later. Don't forget to save a whole cup of that starchy water before you drain it.
- Crisp the Sausage:
- While your water's heating up, warm some olive oil in a big pan over medium heat. Take the sausage out of its casing if needed and put it in the hot pan. Add some salt and pepper. Break it into little chunks with a wooden spoon and let it cook until it's really brown and crispy, about 7 minutes. This browning adds tons of flavor, so don't rush it. Move the crispy meat to a paper towel but keep all that tasty fat in the pan.
- Cook the Vegetables:
- Throw your chopped sweet onion into that flavor-packed pan along with the garlic and a bit of salt and pepper. Cook for 5 minutes until the onions go clear and start to brown. Add your asparagus pieces and cook until they turn bright green but still have some bite, around 6 to 8 minutes. You want them cooked but not mushy.
- Create the Sauce:
- Put the cooked farfalle right into the pan with your veggies. Pour in about two thirds cup of that saved pasta water - the starch in it helps make everything silky. Sprinkle your grated parmesan over everything and keep stirring until it melts and coats all the pasta. Put the crispy sausage back in and mix it all together for about a minute to blend the flavors.
- Finish with Burrata:
- Right before you're ready to eat, grab your burrata and pull it apart, dropping pieces all through the hot pasta. The heat will slightly melt it, making pockets of creamy goodness. Sprinkle some red pepper flakes for a bit of kick and serve it right away while the burrata is still partly intact.
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The burrata really makes this dish special. I first tried making it with regular mozzarella and it was good, but switching to burrata took it to another level. That creamy center makes an amazing sauce that coats everything without adding any heavy cream.
Seasonal Variations
Asparagus is best in spring, but you can switch things up all year round. Try it with cherry tomatoes and zucchini in summer for something lighter. When fall comes around, add butternut squash and sage instead. In winter, go for broccoli rabe or kale. The basic combo of crispy sausage and creamy burrata tastes great with any veggie that's in season.
Make Ahead Tips
This pasta tastes best fresh, but you can get a head start by prepping some parts early. Cook your sausage and veggies up to two days before and keep them in separate containers in the fridge. When you're ready to eat, just boil the pasta, mix everything together, and add the fresh burrata. This way, you'll only spend about 15 minutes cooking on the day.
Perfect Pairings
Serve this pasta with a basic arugula salad with just lemon juice and olive oil - the peppery leaves cut through the richness. For drinks, try a medium Italian red wine like Chianti that goes well with these flavors, or a light Pinot Grigio if you want white instead. Add some warm crusty bread to scoop up any leftover burrata cream and you've got a complete meal.
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Common Questions
- → Can I use a different type of sausage?
For sure! Try sweet, spicy, or whatever kind of sausage you love to match your own flavor preference.
- → How do I retain the asparagus' crunchiness?
Cook your asparagus about 6-8 minutes and stir it often so it stays tender with a nice snap.
- → What is the purpose of pasta water?
The starchy pasta water acts like glue to make a smooth sauce that sticks to your pasta nicely.
- → Can I replace burrata cheese?
You bet! You can swap in regular fresh mozzarella or even some creamy ricotta instead of burrata.
- → What if I don't have farfalle pasta?
No worries at all! Just grab any short pasta shapes like penne or twisty fusilli instead.